Vegetable

Rooster Coconut Curry

recipe image

  • Serves
    2-3
Creator Notes

Insanely straight forward and genuinely factual.

Portions listed are for 2 people with leftovers – you should regulate up or down to your preferences. You doubtlessly can add other vegetables to this as correctly – cauliflower, green beans, sweet potatoes, carrots – the percentages are high never-ending. You’ll also alternate or pass over the protein.

—bostongal

Ingredients
  • Olive Oil for Sauteeing


  • 2

    Boneless Rooster Breasts


  • 1

    Red Pepper, sliced


  • 1

    Candy Onion, sliced


  • 1

    can diced tomatoes (fire roasted if on hand), drained


  • 1

    can artichoke hearts in water, halved


  • 1 handful

    frozen edamame, optionally available


  • 2 teaspoons

    curry powder


  • 1 teaspoon

    cumin


  • 1 teaspoon

    coriander


  • 1 teaspoon

    chili powder


  • 1/2 teaspoon

    cinnamon


  • 1/4 teaspoon

    cardamom


  • 1/4 teaspoon

    ground ginger (or unique grated ginger to style)


  • 1 tablespoon

    brown sugar


  • 1 teaspoon

    salt


  • 1/2 teaspoon

    freshly ground shadowy pepper


  • 1

    can unsweetened coconut cream or milk


  • 1

    sm container of Greek Yogurt


  • 1 handful

    chopped unique cilantro

Directions
  1. Saute onion and crimson peppers in olive oil till softened.

  2. Add chicken and cook by.
  3. Add spices and cook for 1 minute to raise out flavors,then add tomatoes and artichoke hearts, coconut cream/milk and edamame if the exhaust of – warmth by.
  4. When heated by add yogurt and mix to combine – stay no longer boil or the sauce will spoil & look curdled. Attend with rice of your desire and top with heaps of chopped cilantro.

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